BASIC VEGETABLE STOCK
This is a good basic stock, and is perfect for vegetarians!
Provided by Stan Webber
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
- Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g
BASIC VEGETABLE STOCK
Provided by Food Network
Time 1h55m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
- Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
- In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
- Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
- Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
- Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
VEGETABLE STOCK TIPS: FREE AND ALWAYS ON HAND
Never buy store bought stock. If you cook with fresh ingredients like we do, you never have to buy anything on this recipe list as they are scraps from everyday produce. The ingredients listed are suggestions of what types of vegetables to keep, not that you need every item every time you make stock. Surely there are more vegetables to add to this list. I save EVERYTHING. Keep a freezer safe zip bag in your freezer and pile in the scraps. When you are ready to make stock, simply put the frozen scraps in a pot of water and boil for several hours. This is also a starter base for chicken or beef stock. Simply throw in leftover bones.
Provided by ARathkamp
Categories Stocks
Time 4h
Yield 8 cups
Number Of Ingredients 14
Steps:
- In a large pot of water, add frozen vegetable scraps. Add salt and pepper to taste. Bring to a boil. Turn down to low and simmer for several hours. Drain (removing vegetables) and pour flavored broth into Mason Jars. These can be sealed with a water bath or keep in the refrigerator.
- Tips - Use fresh stock for risotto's, rice, cous cous (or any other grains) add to water when cooking pasta, or use to sauté vegetables in lieu of butter or oils for a no calorie option that adds tons of flavor without the guilt.
Nutrition Facts : Calories 46, Fat 0.4, SaturatedFat 0.1, Sodium 1788.9, Carbohydrate 9.6, Fiber 3.4, Sugar 3.2, Protein 3
VEGETABLE STOCK
Provided by Mary Frances Heck
Categories Soup/Stew Garlic Mushroom Vegetable Vegetarian Low Cal Low Sodium Celery Healthy Low Cholesterol Vegan Parsley Simmer Bon Appétit
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
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